Bang Bang Shrimp (Printable Version)

Golden crispy shrimp coated in a creamy, spicy sauce with sweet chili and Sriracha flavors.

# What You'll Need:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Breading

04 - 1 cup cornstarch
05 - 2 large eggs
06 - 1 cup panko breadcrumbs

→ Bang Bang Sauce

07 - 1/3 cup mayonnaise
08 - 2 tablespoons sweet chili sauce
09 - 1 tablespoon Sriracha
10 - 1 tablespoon honey or sugar
11 - 1 teaspoon rice vinegar

→ For Frying

12 - Vegetable oil, for deep frying

→ Garnish

13 - 2 tablespoons sliced green onions
14 - 1 tablespoon toasted sesame seeds

# How to Make It:

01 - Pat the shrimp completely dry with paper towels. Season thoroughly with salt and black pepper, ensuring even coverage.
02 - Arrange three shallow bowls: place cornstarch in the first, beaten eggs in the second, and panko breadcrumbs in the third. Line a baking sheet with parchment paper for breaded shrimp.
03 - Dredge each shrimp in cornstarch, shaking off excess. Dip into egg mixture, allowing excess to drip off. Press firmly into panko breadcrumbs to coat completely. Transfer to prepared baking sheet.
04 - In a medium bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey or sugar, and rice vinegar until smooth and well combined. Set aside for serving.
05 - Pour 2 inches of vegetable oil into a deep skillet or heavy-bottomed pot. Heat to 350°F, maintaining temperature throughout frying.
06 - Fry breaded shrimp in small batches for 2–3 minutes until golden brown and cooked through. Use a slotted spoon to transfer to paper towel-lined plate to drain excess oil.
07 - Transfer fried shrimp to a large bowl. Pour Bang Bang sauce over shrimp and toss gently until evenly coated.
08 - Arrange coated shrimp on a serving platter. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately while crispy.

# Expert Insights:

01 -
  • The sauce hits that magical sweet spot where creamy meets spicy meets just a hint of tang
  • You get restaurant quality results without leaving your kitchen or dealing with reservations
  • Everything comes together in under 40 minutes even if you are a nervous fryer
02 -
  • Overcrowding the oil drops the temperature fast and you will end up with greasy shrimp instead of crispy ones
  • The sauce tastes way better if you make it at least 30 minutes ahead so the flavors have time to become friends
  • Leftovers the next day are honestly sad, so only fry as many as will actually get eaten in one sitting
03 -
  • Let the breaded shrimp rest for 10 minutes before frying so the coating sets properly
  • Sprinkle a little extra salt on the shrimp right after they come out of the oil

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